We love creating classic holiday menus that are delicious and festive, but what we love even more is putting together menus or roundups for people on special diets. Whether you’re on a vegan, gluten-free, or sugar-free diet (just to name a few), we love making everyone feel included.
For a day like Thanksgiving when most traditional menus are fleishig, it was our top priority to share some vegan recipes that hit all the cravings. Not just a simple squash soup here or a roasted veggie there, but hearty and meaty recipes like shepherd’s pie, mushroom “steaks,” and barbecue “wings.”
Whichever recipes you choose to make this week, we hope you have fun, feel included, and enjoy the family time!
- Carolina Barbecue Seitan Wings by Lauren Hartmann
Of all the recipes I’ve developed, these seitan wings are my husband’s favorite. This is the easiest seitan recipe in the world, and every time my husband realizes what I am making, he turns giddy. Tossed in my version of the classic, mustard-heavy barbecue sauce from South Carolina, these seitan wings will melt in your mouth.
- Portobello Steaks and Butter Bean Mash by Yotam Ottolenghi and Ixta Belfrage
We’re not mad about calling vegetables a “steak” or “burger” or “schnitzel,” because it feels as if you are trying to pass them off as something else, something superior. Vegetables are great simply as they are. In fact, they are the best! Sometimes, though, using a meaty name helps you understand what’s going on and how delicious it is. Our portobellos aren’t trying to be a steak, they are simply as good as any steak (with mash), if not better; in just the same way as our Romano pepper schnitzels are as delectable as any other schnitzel. What gives the mushrooms their verve is the chiles and spices and all the flavored oil that coats them.
You’ll make more oil than you need here; keep it refrigerated in a sealed container for up to two weeks, to spoon over grilled vegetables, noodles, meat, or fish. Serve this with some sautéed greens, if you like.
Squash-Cranberry Muffins (Big-Batch) from the Nitra Cookbook
This large-batch recipe of squash-cranberry muffins is perfect for a simcha. Each bite is chock-full of zucchini, dried cranberries, and almond slices, leaving everyone satisfied! These muffins are sure to become a family favorite.
- Cranberry Relish by Tamar Teitelbaum
Do you usually plop your cranberry sauce out of a can on Thanksgiving day? Making cranberry sauce from real, fresh ingredients is easy! In this recipe, I will show you exactly how. This Cranberry Relish rides the line between tart and sweet with an added tang of citrus.
- Roasted Butternut, Broccoli, and Cauliflower with Cranberry Fusion by Elky Friedman
I’ve always loved the tart taste of cranberries. And we’re all also always looking for a way to give roasted vegetables a new twist. Now, cranberries and roasted veggies go together with Cranberry Fusion Dressing.
- Pungent Cranberry Portobello Caps by Faigy Grossman
Ease of prep? Check. Sophisticated flavor? Check. Downright delicious? Check, check, check!
- Vegan Cranberry Pumpkin Muffins by Batsheva Kanter
These muffins combine the flavors of Thanksgiving but are healthy and vegan.
- Green Beans with Cranberry Pesto by Brynie Greisman
Green beans at their best! A colorful, tasty addition to any Yom Tov seudah. Thanks, David M.
- Pumpkin Cauliflower Curry by Maggie Michalczyk
Filled with plant-based protein and lots of veggies, you’ll love how delicious and easy to make this curry with pumpkin is!
- Vegan Shepherd’s Pie by Chaviva Fiskus Karon
Looking for a crowd-pleasing dish that both meat-eater and vegetarians will enjoy? Check out my vegetarian Shepherd’s Pie recipe that is healthy and filling. And better yet, no tofu is required for this dish!
- Buffalo Cauliflower by Rivka Golombeck
Vegan Onion Tart with White Grape Reduction by Ruth Fox and Vicky Cohen
- Instant Pot Eggplant Risotto by Jeffrey Eisner
- Cabbage Steaks by Molly Hagler
I am always looking for a new vegetable side, because I usually get sick of the classics pretty quickly. This one is delicious! The edges of the cabbage get caramelized and crunchy.
- Corn and Tofu Pie by Ryland, Peters & Small
A vegan version of Greek phyllo pie, this dish makes an excellent lunch or dinner and is very filling. Corn kernels add a nice sweetness and texture to the smooth tofu layers, but using some blanched greens instead of corn is also a delicious variation worth trying. Serve with a big bowl of salad, or a cup of non-dairy yogurt if you’re in a hurry.
- Vegan Kale Caesar Salad With Mushroom “Bacon” Bits by Ruth Fox and Vicky Cohen
- Baked Grain Loaf with Umami Gravy by Michael Greger
This hearty loaf calls for small amounts of different cooked whole grains. I like to mix up the variety from time to time to use up leftovers or take advantage of what I have in my pantry. If I’m in a hurry and don’t have leftovers or a lot of time to cook, I just substitute my cooked Basic BROL (recipe in the cookbook) for the grains and lentils, since that’s a staple I nearly always have on hand. Because the oven will be used for this dish, consider roasting some veggies to serve on the side.
- Dairy-Free Green Bean Casserole by Tamar Teitelbaum
Fresh tender-crisp green beans in a creamy mushroom sauce with a salty, crunchy onion topping. This dish is traditionally made using cream of mushroom soup, which often contains both dairy and gluten which can be a problem for many these days. So, I have made this version dairy-free.
Chef’s suggestion: To make this dish gluten-free, either omit the fried onions or substitute with gluten-free fried onions or seasoned gluten-free panko.
- Vegetarian Stuffed Rainbow Peppers by Brynie Greisman
These peppers are not your typical stuffed peppers at all. Loaded with a fabulous array of colors and textures, I can honestly say they’re the best parve stuffed pepper you’ll ever have. The sauce is seasoned to perfection and pulls the whole dish together.
- Quinoa Chili with Black Beans and Sweet Potatoes by Jamie Bailey
Eating vegan on Thanksgiving should not make you feel out of place. For a holiday meal traditionally centered around turkey, this chili comes to the rescue.
- Vegetarian Stuffed Kabocha Squash by Batsheva Kanter
This Vegetarian Stuffed Kabocha Squash is really delicious and tasty. I combined some summer squash with the winter squash to lighten it up and then mixed in red pepper to add more flavor and color. Best of all, I got to use some of the fresh oregano from my herb garden. I used shredded mozzarella, but you can easily replace that with the vegan cheese to make this dish completely vegan.
- Apple Cherry Pie by Brynie Greisman
Apples combined with cherries in a fabulous pie dough makes for a showstopper of a dessert. Serve with vanilla ice cream laced with chocolate cherry liqueur for an elegant finale to any seudah. Special thanks to Mrs. Tovi Silverstein for the inspiration.
- Espresso Cookies (Vegan, Gluten Free) by Miriam Diamant
These Vegan Espresso Cookies are proof that you can have your coffee and eat it, too! These cookies are delicious and perfect for coffee lovers!
- Apple Cider Mini Bundt Cakes (Dairy-Free) by Family Table
These adorable, moist mini cakes are made with just 3 ingredients. With flavors of apple cider and cinnamon, this cake recipe is perfect for fall.
- Warm Chocolate Cobbler by Faigy Murray
Trust the process, and you will yield a delicious, gooey chocolate cake that will be the perfect comforting end to any of your Yom Tov meals.
- No-Jam Berry Crumble Bars by Victoria Dwek
Instead of using jam for the filling in these crumble bars, I cooked down a few frozen strawberries with some water and vanilla and blended them up. It’s an extra step, but it gives this treat a fresher taste. The crumble is made from spelt flour and oats. Watch 4 Amazing Things to Bake with Spelt Flour.
- Paleo Pie Crust (Gluten Free, Dairy Free) by Tamar Teitelbaum
A flavorful, flaky crust made from only Paleo ingredients, this Paleo Pie Crust is so easy to make and can be used in either cold or baked pies!
- Blueberry Crumble Crisp by Elky Friedman
Nothing evokes the pleasures of summer like a fresh blueberry crumble, warm and purple and sweet. And we all need to dig into a treat from time to time, so why should a gluten-free eater be left without that choice? This is the perfect summer dessert or side: sweet, but not too sweet, and full of our favorite berry. Everyone will love this one; just one taste – you will never believe it’s gluten free!
- Best Healthy Apple Crisp (Gluten-Free, Paleo) by Rorie Weisberg
Creating healthy whole food menus can be easier on Passover simply because there aren’t a lot of starchy options! But desserts get hard. Look at any dessert recipe collection, and the two main ingredients are undoubtedly sugar and potato starch! If you are giving up already, don’t. Desserts don’t have to be full of sugar, and they don’t have to use potato starch at all. Think out of the box. Think freedom. Or think Full ‘N Free.
The dessert I share here is one that will surprise you with its simplicity and its absolute deliciousness. I make it all year round. Best of all, it is sugar-and-potato-starch-free. Which is a good thing even if you’re not health-conscious, because potato starch can get boring after a while!